French chicken with sherry-nutmeg sauce

1 Servings

Ingredients

Quantity Ingredient
4 Chicken thighs without skin
1 Onion, minced
1 cup Chicken broth
3 tablespoons Dry sherry
½ teaspoon Nutmeg
1 pinch Cayenne pepper
Salt and pepper
1 tablespoon Parsley, minced
¾ cup Skim milk
2 tablespoons Flour

Directions

Put the chicken in a non-stick frying pan. Cook slowly over moderate heat with no fat added until well browned. Drain off melted fat. Add the onion, broth and sherry. Sprinkle with seasonings. Cover and simmer over very low heat until nearly tender, 40 to 50 minutes.

Uncover. Tip pan and skim fat form the liquid with a bulb-type baster.

Continue to simmer uncovered until the liquid is reduced by half.

Whisk milk and flour together and stir into the pan. Cook and stir until sauce is bubbling and thick.

File

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